Delicious Keto Cheesecake With Berries

Step 1: For the Crust: Preheat your oven to 350°F (175°C).

Step 2: In a medium bowl, mix the almond flour, shredded coconut, erythritol, melted butter, and vanilla extract until well combined.

Step 3: Press the mixture into the bottom of a 9-inch springform pan to form an even layer.

Step 4: Bake the crust for 8-10 minutes, or until it’s lightly golden. Remove from the oven and let it cool while you prepare the filling.

Step 5: For the Cheesecake Filling: Reduce the oven temperature to 325°F (165°C).

Step 6: In a large mixing bowl, beat the softened cream cheese and erythritol with an electric mixer until smooth and creamy.

Step 7: Add the eggs, one at a time, beating well after each addition.

Step 8: Mix in the vanilla extract, sour cream, and lemon juice until well combined and smooth.

Step 9: Pour the cheesecake filling over the cooled crust and spread it out evenly.

Step 10: Baking and Cooling: Place the springform pan in a larger baking dish and fill the dish with about 1 inch of hot water to create a water bath. This helps prevent cracking.

Step 11: Bake the cheesecake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly.

Step 12: Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about an hour.

Step 13: Remove the cheesecake from the water bath and let it cool to room temperature. Then refrigerate for at least 4 hours, or overnight, to fully set.

Step 14: Serving: Carefully run a knife around the edge of the cheesecake to loosen it from the pan before releasing the springform.

Step 15: Slice and serve the cheesecake as is, or with a topping of your choice, such as fresh blueberries, raspberries, or sliced strawberries.